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The other day I talked about what to do with tons of fall veggies! Today there is more. As soon as the weather starts to get cooler I start thinking about roasted root veggies, it is kind of like my signature fall dish. There is just something so satisfying about the caramelization that happens when these beautiful veggies, glistening with olive oil, go in a hot oven together. I could live off different combinations of these veggies all autumn and winter long, and often do. This time I served the roasted veggies with Maple-Sage glazed pork chops and the rest of the greens.

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The other thing I love to make when the weather turns cold are squash or pumpkin soups. This delicious pumpkin soup I made from the leftovers of those lovely jack-o-lanterns that we made for Halloween based on a the recipe from Creamy Vermont Winter Pumpkin Soup from Dishing Up Vermont.



Jenn’s Roasted Root Veggies

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INGREDIENTS:
(There are no real amounts here)

These are the different veggies I use, try any combination!

carrots
turnips or rutabagas
sweet potatoes
red skinned potatoes
garlic
beets
red onions
shallots

olive oil
salt and pepper
fresh sage or rosemary (still on the branches)
pure maple syrup (optional)

METHOD:

Preheat oven to 425 F. Line 2 large cookie sheets with parchment paper.

Chop all your veggies into bite sized pieces. In a gigantic mixing bowl place all the veggies and herbs and pour a healthy amount of olive oil on top. Salt and pepper to taste. Drizzle with maple syrup. Mix well.

Pour veggies evenly on cookie sheets. Place in oven and cook for 35-40 minutes. Turn veggies over and continue to cook another 35-40 minutes or until they are fork tender and browned!

Maple Sage Pork Chops

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Basically, I just throw my pork spice rub (cumin, coriander, cinnamon, salt, pepper) on the chops with some fresh sage in a smoking hot pan. Brown the chops quickly on each side and then de-glaze the pan with a maple-water mixture. Throw a lid on the pan and in the oven for about 5-10 minutes to finish them off.

Pumpkin Soup
(adapted from Dishing Up Vermont)

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INGREDIENTS:

2 small pumpkins (5-6 lbs.), roasted
4 oz. butter – preferably from VT
2 sweet onions
2 cloves garlic
1 tsp cumin
1 tsp coriander
2 TBS fresh sage, chopped
couple shakes of nutmeg
2 quarts of chicken or veggie stock
1/2 cup pure maple syrup
1 cup heavy cream (you can also sub plain yogurt)
salt and pepper

METHOD:

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First I cut up the jack-o-lantern pumpkins and drizzled with with olive oil, salt and pepper and roasted them in the oven at 400 F for about an hour. I skinned it and put it to the side.

Melt butter in a large stock pan or Dutch oven. Add onions and garlic and cook over medium heat until soft. Add pumpkin, spices and herbs and stock and simmer for 30 minutes. Puree the soup with an immersion stick or in batches in the food processor. Pour back in the pot and sautee for another 5 minutes. Slowly whisk in maple syrup and heavy cream and continue to cook until heated through. Add salt and pepper to taste.